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Danh ngôn của Anthony Bourdain (Sứ mệnh: 1)

Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.
Meals make the society, hold the fabric together in lots of ways that were charming and interesting and intoxicating to me. The perfect meal, or the best meals, occur in a context that frequently has very little to do with the food itself.
Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.
I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.
Big stuff and little: learning how to order breakfast in a country where I don't speak the language and haven't been before - that's really satisfying to me. I like that.
My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
When I was writing 'Kitchen Confidential,' I was in my 40s, I had never paid rent on time, I was 10 years behind on my taxes, I had never owned my own furniture or a car.
People are generally proud of their food. A willingness to eat and drink with people without fear and prejudice... they open up to you in ways that somebody visiting who is driven by a story may not get.
I'm married to an Italian woman, and I used to love cooking Italian at home, because it's one-pot cooking. But my wife does not approve of my Italian cooking.
If anything is good for pounding humility into you permanently, it's the restaurant business.
When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.
I'm a comic nerd. I'm a former serious collector for much of my childhood and early teen years I wanted to draw underground comics.
I've seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
Get up early and go to the local produce markets. In Latin America and Asia, those are usually great places to find delicious food stalls serving cheap, authentic and fresh specialties.
The Italians and Spanish, the Chinese and Vietnamese see food as part of a larger, more essential and pleasurable part of daily life. Not as an experience to be collected or bragged about - or as a ritual like filling up a car - but as something else that gives pleasure, like sex or music, or a good nap in the afternoon.
Oh yes, there's lots of great food in America. But the fast food is about as destructive and evil as it gets. It celebrates a mentality of sloth, convenience, and a cheerful embrace of food we know is hurting us.
The fact that over 50 per cent of the residents of Toronto are not from Canada, that is always a good thing, creatively, and for food especially. That is easily a city's biggest strength, and it is Toronto's unique strength.
Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.
You'd have a hard time finding anything better than Barcelona for food, as far as being a hub. Given a choice between Barcelona and San Sebastian to die in, I'd probably want to die in San Sebastian.
I'm very type-A, and many things in my life are about control and domination, but eating should be a submissive experience, where you let down your guard and enjoy the ride.
I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.
Southeast Asia has a real grip on me. From the very first time I went there, it was a fulfillment of my childhood fantasies of the way travel should be.
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.
Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.
Since the very beginning, Emeril's had a sense of humor about me calling him names and poking fun at him.
Barbecue may not be the road to world peace, but it's a start.